creamy mushroom soup

Ingredients

• Servings: 6
• 1 pound brown crimini mushrooms or baby bellas
• 2 tablespoons butter
• 1 small yellow onion, chopped
• 2/3 cup holland house® cooking
• 2 tablespoons flour
• 3 cups whole milk
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 teaspoon soy sauce
• 1/4 teaspoon dried sage

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• wipe mushroom caps with a damp cloth. trim stems and coarsely chop mushrooms. in a 6-quart pot, melt butter with onion. add mushrooms and cooking . cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. bring to a boil, then immediately reduce heat. simmer gently 10 minutes, stirring occasionally.
• remove soup from heat. use an immersion blender to puree soup. or pour soup into a blender in three batches. blend each batch until smooth and return to pot to keep warm. serve garnished with sniped chives or mild green onion.